Gulabjamun (in traditional way)
Gulabjamun (in traditional way)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, gulabjamun (in traditional way). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Gulab jamun (also spelled gulaab jamun) is a milk-solid-based sweet from the Indian subcontinent, and a type of mithai, popular in India, Nepal, Pakistan. Learn how to make Gulab Jamun at home now! The most popular Indian Dessert made the traditional way for you! Khoya gulab jamun recipe with video & step by step photos - Traditional gulab jamun recipe made with khoya.

Gulabjamun (in traditional way) is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Gulabjamun (in traditional way) is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook gulabjamun (in traditional way) using 9 ingredients and 11 steps. Here is how you cook that.

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The ingredients needed to make Gulabjamun (in traditional way):
  1. Prepare 400 gr khoya
  2. Take 200 gr chhena
  3. Make ready 100 gr maida
  4. Make ready 1/4 tsp baking powder
  5. Make ready 1 kg sugar
  6. Get 5 elaichi powder
  7. Take Chopped dryfruits for filling
  8. Prepare Dryfruits for garnishing
  9. Prepare Ghee for fry

Continue frying the gulab jamun this way. The perfect gulab jamun calls for meticulously measured ingredients and a practised technique. But with that delectable vision in our minds, its time to unravel the fascinating tale of how gulab jamun become an inseparable part of Indian lives. Traditionally, gulab jamun is made using khoya which is nothing but milk solids.

Steps to make Gulabjamun (in traditional way):
  1. First of all we prepare sugar syrup. Take a pan and add 1 kg sugar and 1 litre water in it and boiled it. We make a sticky sugar syrup.Now add elaichi powder in it and switch off the flame.
  2. Now take a big bowl add khoya and chhena in it. Mix it well. Now add baking soda and mix it very well and make a soft and smooth dough.
  3. Now we make small balls from the dough and fill finally chhoped dryfruits in the middle of balls. Shape it like a smooth balls. Make sure there is no cracks in balls. In this way we prepare all gulab jamun balls.
  4. Now take a pan. Add ghee in it for frying gulab jamun. Heat ghee on medium flame. Now put gulabjamuns in medium hot ghee and fry gulabjamun on low flame.
  5. Now add gulabjamuns in lukewarm sugar syrup. Once you make all gulabjamuns and dip in sugar syrup cover the bowl with a plate and boil it for 5 mins on medium flame. Now switch off the flame and rest it for 2 hours. Your super tasty and delicious gulabjamun is ready. Garnish with dryfruits and serve it hot or cold as you want.🙂🙂
  6. Tips- - 1. Make sure your measurement of khoya and cheena will be correct.
    1. Use only fresh khoya and chhena for preparing gulabjamun.
  8. If you used desi ghee for frying, your gulabjamun taste become awsome.
  9. Use double boiler process to hot the gulabjamun.
  10. Dear friends, this is my way for making gulabjamun in traditional way. This gulabjamun tastes really awsome and no other way of gulabjamun making compare it.🙂🙂
  11. Once again a very happy diwali to you all🎆🎆🎇🎇

But with that delectable vision in our minds, its time to unravel the fascinating tale of how gulab jamun become an inseparable part of Indian lives. Traditionally, gulab jamun is made using khoya which is nothing but milk solids. To make khoya, we cook milk until only solids are left. Gulab Jamun - one of India's most popular sweet, these sweet round balls are made with khoya [dried milk] and dipped in a rose and. Soft, spongy and melt in mouth gulab jamuns drenched in syrup is a traditional homemade sweet.

So that is going to wrap this up with this exceptional food gulabjamun (in traditional way) recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!